If you’re new to cooking at home, you could definitely learn how to prep meals with confidence by following their format.

I cut and marinated the onion in lime juice. Then I chopped the carrots and quickly roasted them while I prepped the rest of the kale salad. And finally, I pan-seared the steak.

Dinner in 20 minutes.

The freshness of the produce was on point…just like I’d gone grocery shopping myself. And the steak was tender, juicy, and flavorful. Plus the portions were generous, enough for two hungry people like Z and me to enjoy a hearty meal.

For my Sun Basket delivery, I also chose Jerk Chicken with Creamy Slaw and Quick Pickles…

…and the Almond-Crusted Trout with Chermoula and Cucumber-Olive Salad.

Ingredients

Instructions

Prep and cook the carrots.

Heat the oven to 400°F. Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into ½-inch pieces. On a sheet pan, combine the carrots, carrot spice blend, and 1 to 2 teaspoons oil, and season with salt and pepper. Toss to coat and spread in an even layer. Roast, stirring once halfway through, until tender and lightly browned, 15 to 20 minutes. While the carrots roast, prepare the onion and steaks.

Marinate the red onion.

Peel and thinly slice the red onion. Juice the lime. In a small bowl, stir together the onion and lime juice. Let stand, stirring occasionally, while you cook the steaks.

Cook the steaks.

Pat the steaks dry with a paper towel; season generously with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest for at least 5 minutes, then cut the steaks crosswise into ¼-inch-thick slices. While the steaks cook and rest, start assembling the salad.

Assemble the salad.

Strip the kale leaves from the stems; coarsely chop the leaves. Cut the apple into quarters and cut away the core. Cut the fruit into ¼-inch-thick slices. In a large bowl, combine the kale, apple, as much marinated onion as you like, and all the lime juice. Add the carrots and 1 to 2 tablespoons oil and toss to combine. Season to taste with salt and pepper.

Serve.

Transfer the salad to individual bowls, top with the steak, and drizzle with half the Green Goddess dressing. Serve the remaining dressing at the table.

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Comments

Terissasays:

If I lived out west, this would be amazing. Doubt anything would arrive in CT still fresh or meat not spoiled. Do you have any rec for paleo meals I could give as a gift to my son, who lives in NY ? Thank you.

I live near Philly and had good luck with Green Chef- they also do Paleo- but the packaging in these looks fantastic and I’m sure all of the Sun Basket products would also arrive just fine!! Can’t wait to try when I have a little extra money 🙂

Pete’s Paleo and PreMade Paleo are already fully cooked so it’s a slightly different option than SunBasket which does involve some actual cooking.

Pete’s usually includes braised or slow cooked meats and already cooked greens or veggies. Everything comes in vacuum sealed packs. That being said, there aren’t any actual fresh or raw components like salads, raw fruits, etc. That’s not an issue for some people, but the textures can get a bit repetitive. The flavors are very good. Pete and his wife are good friends of ours and we’ve used them quite a few times in the past. If your son is the type who wants zero cooking time, that might be a better option.

One comparison is that we found the protein serving to be a bit more generous with SunBasket than with the others.

About Steph Gaudreau

Steph Gaudreau, BS, MA, NTP, is a Nutritional Therapy Practitioner and strength training expert helping women around the world trust themselves more deeply with food and exercise. Her latest book, The Core 4 is an Amazon #1 best-seller.